Pistachio busiata is an innovative recipe from our catalog. It is designed for sauces and condiments based on both meat and fish. Do you know why she is called busiata? The most reliable hypothesis is that the name comes from the busa, a stem of the disa - a plant typical of the Mediterranean scrub - that local farmers used to wrap and tie bundles of ears. Ingredients: Sicilian durum wheat semolina, water, pistachio (6%). Processing: Trapanese busiata is drawn in bronze and slowly dried at a low temperature. Cooking time: 9-10 minutes